Four skewers of satay chicken served with spicy peanut sauce.

Four skewers of satay lamb served with spicy peanut sauce

Deep fried king prawns with fish roe & wasabi mayo.

Squid rings with curry mayonnaise.

Baby squid with a sweet and spicy chilli sauce.

Deep-Fried Scallop, Salted Egg Yolk and Banana Roll, a perfect balance of sweet and savoury.

With red chilli & crispy garlic.

Shredded aromatic duck with cucumber & spring onion.

Malaysian hawker food stall favourite. Hor fun, king prawns, Chinese sausage, eggs, chives and bean sprouts stir-fried with pork fat over a high heat for plenty of wok hei.

Simple and tasty. Yakisoba noodles with grilled chicken fillet, shredded chicken, beansprouts, carrot, onion, green & red peppers, soy sauce.

Kam Heong in Cantonese literally translates to “golden fragrance” - alluding to the incredible aroma of the fried curry leaves. Udon noodles, king prawns, fish cake, shredded white cabbage, stir-fried in pork fat.

Hawker stall classic. Literally translates to "smooth egg noodles". Hor fun is quickly stir fried in pork fat, before a velvety egg gravy with vegtables and seafood is poured over, Served with sweet pickled green chillies. Savoury and comforting. 

Known as birthday mee in Penang to wish the birthday boy or girl longevity. Boiled yellow egg noodles, sliced pork, sliced chicken, king prawns, boiled egg and bean sprouts in a chicken broth.

On-the-bone Nyonya chicken curry, beansprouts

Wonton dumplings, choy sum vegtable, sweet soya sauce.

Cantonese honey barbecued pork, choy sum

Braised beef flank & Lo Pak (Chinese white turnip)

Malaysian fried rice. King prawns, crispy ikan bilis (crispy anchovies), shredded lettuce and sambal sauce. Topped with a fried egg.

Grilled sea bass fillet with hot and sour curry sauce, aubergine, tomato, okra and grilled bell pepper.

Grilled sea bass with hot and sour curry, aubergine, tomato, okra and grilled bell pepper.

With Mongolian sauce made from black peppercorns and chillies.

On-the-bone Nyonya chicken curry, made with generous amounts of lemongrass, shallots and coconut milk. 

Strips of crispy boneless chicken thighs served with fresh fruits and a creamy chilli sauce.

Ramen noodles, shiitake mushroom, bamboo shoot, mock “shark’s fin” and ja choi.

Tofu in a hearty, spicy sauce with mushrooms, preserved vegetables and fermented bean paste.

A vegan version of our Melaka Laksa with an aromatic mushroom based broth and tofu puff; with an array of vegan toppings and rice vermicelli noodles. 

A vegan version of the Malaysian hawker classic. Hor fun rice noodles, mushroom, chives and bean sprouts stir-fried over high heat with plenty of wok hei.

Velvety soft aubergine with shrimp paste, red chilli, tamarind juice.

With chilli, salt & pepper.

A combination of fried pumpkin, sweet potato and courgette. 

Fried okra with shrimp paste, red chilli and tamarind juice. 

Deep-fried mozzarella tofu block topped with shredded radish, coriander and a sweet spicy kerabu sauce.

Chinese water spinach fried with sambal. 

Fried with Fu Yee (fermented bean curd) and chopped chillies. 

(Pre-order or subject to availability)

Whole cod fish head & cod cheek, aubergine, tomato, okra, dried bean curd, chilli, Melaka curry laksa base, fish balls, bean curd fish cake, prefect for three to share.

Cool and refreshing traditional Malaysian dessert. Fresh pandan leaf jelly, homemade sweet red beans, coconut milk and gula melaka (palm sugar syrup).